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+ servings

Hummus with Tahini

The simplest way to easily and quickly whip up luxuriously smooth and creamy homemade hummus with tahini!
Course: Appetizer, Condiments, Sides, Snacks
Cuisine: Mediterranean, Middle Eastern
Servings: 6
Author: Daniela Gerson


  • 1 cans of chickpeas drained
  • 2/3 cup tahini
  • zest & juice of 1-2 lemons
  • 1-2 tablespoons of ice water
  • 2 garlic cloves minced/chopped
  • 1/3 cup olive oil
  • 1 teaspoons cumin
  • kosher salt


  • Combine the chickpeas, tahini, lemon juice, lemon zest, garlic, cumin, and salt in the bowl of a food processor.
  • With the motor running, slowly drizzle in the olive oil and blend until smooth.
  • Taste and adjust seasoning as needed.
  • Serve in a bowl and sprinkle fresh or dried herbs, flaky sea salt, olive oil swirls or anything else your heart desires.


  • If you have a food processor, now is the time to use it!If you don’t, a blender works too.
  • Use the best possible tahini you can find. 
  • Both canned and dried chickpeas work for this hummus recipe! ¾ cup of dried chickpeas is equal to 15 oz can. Using dried chickpeas will create an even better flavor than canned but take more time.
  • Get playful with toppings options! See some suggestions below and all my pics for ideas.
  • Leftover hummus will keep in the fridge a week. 
  • Hummus will thicken up in the fridge, dilute with 1 tablespoon of cold water at a time until you get your perfect consistency again.
Did you make this recipe? Please share and tag @ChefDanielaGerson! I'd love to see how you're making colorful waves in the kitchen!